Lamb burgers with beetroot salsa

This recipe is one I found on and the only minor change I made was to add lentils and tweak the toppings. Delicious and easy enough to make on a weeknight.



  • 500g lamb mince
  • 400g tin brown lentils
  • 1 red onion, finely chopped
  • 2 garlic clove, chopped
  • 3 teaspoons ground cumin
  • 1/2 cup mint leaves, plus extra to garnish
  • 425g baby beetroot, drained
  • 1 tablespoon finely chopped coriander leaves
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 100g soft goat’s cheese
  • Mixed salad leaves
  • 4 brioche buns


  1. Preheat grill.
  2. Place the lamb in a bowl with half the onion, the garlic, 2 teaspoons of the cumin and the mint. Mix to combine the mixture together. Season with salt and pepper and form into 4 patties.
  3. Cut the beetroot into small cubes. Place in a bowl with the cumin, coriander, lemon juice and oil, then season and set aside.
  4. Grease a chargrill or frypan and heat over medium-high heat. Cook patties for 4 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under grill for about 1 minute until cheese is bubbling.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves

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